Preview: Peppernut Cookies (AKA Pfefernusse) are bite-sized cookies with a European heritage. Perfect for gift-giving or holiday parties.
These cookies won the Star-Telegram Christmas cookie contest a while back. Or maybe it was second place. I’m not sure. Anyway, I printed the details and stuck them in my someday-I-want-to-try-this file.
When I heard our church needed cookies for the Christmas baskets we give to the older and less mobile members, I dug out this recipe. It was the perfect opportunity to experiment because I would have something to do with them besides stuff my own face.
Why these cookies make excellent gifts:
- They don’t crumble.
- They stay fresh and delicious for up to 3 weeks or can be frozen.
- No decorating required.
Are peppernuts and pfeffernusse the same thing?
Yes. Peppernuts are the English translation of pfeffernusse. You can read about it on Wikipedia.
These miniature sweets are some trouble, officially qualifying them as Christmas cookies. I’ve figured out if you want to be labeled a Christmas cookie, you must be either red, green, or labor-intensive.
Now I’m not saying these cookies are difficult to make. On the contrary, they couldn’t be easier. It just takes a chunk of time to cut all those little pieces of dough. Don’t worry. The last tray only took about a third of the time of the first tray.
Rolling out peppernut cookies:
Originally, I thought I would roll each little ball by hand. HA! There must be about a thousand per batch. People eat them by the handfuls, so trying to make them look perfect is wasted energy.
To package them, I put about 3/4 cup in each cellophane bag (available at craft stores) and tied each package with red raffia. A cute Christmas label would have been nice. (Sigh) Maybe next year.
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Hope to see you again soon!
p.s. Questions or suggestions? Please email me: Paula at saladinajar.com.